Roasted Red Pepper Cheese Sauce


  • 12-oz. jar of roasted red peppers

  • 2/3 cup raw cashews (or slivered almond soaked in boiling water for 10 minutes)

  • 1 Tblsp. Lemon juice

  • 2 tsp. salt

  • ½ cup sundried tomatoes (no oil)

  • 1 Tblsp. Onion powder

  • 1 tsp. garlic powder

  • 1 cup oats (quick or rolled) or 1 cup of cooked potato

  • 1 – 1 ½ cups water

  • dash cayenne, optional


  1. Put peppers and liquid from jar in a high powdered blender.

  2. Add everything else, starting with 1 cup water (add only as much water as needed to make a pourable sauce).

  3. Blend well for 3-4 minutes, until blender feels warm to the touch (this helps thicken the sauce).

  4. Use in lasagna, on beans, in Mexican foods, over steamed vegetables, over scrambled tofu, in breakfast burritos, etc.

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